Ingredients:

  • 12 oz spaghetti
  • 1 tbsp sea salt
  • 4 tbsp unsalted butter
  • 6 cloves fresh garlic, finely minced
  • 1 cup heavy cream
  • 1.5 cups freshly grated parmesan cheese
  • 0.5 tsp cracked black pepper
  • 0.5 cup reserved starchy pasta water
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Boil the pasta in highly salted water, cooking for 1 minute less than the package directions to achieve al dente. Reserve at least 1 cup of starchy pasta water before draining.
  2. In a deep sauté pan, melt 2 tablespoons of butter over medium-low heat. Add the minced garlic and sauté for 2–3 minutes until soft and fragrant, ensuring the garlic remains ivory-colored and does not brown.
  3. Pour the heavy cream into the garlic butter and bring to a gentle simmer. Whisk in the cracked black pepper, then slowly whisk in the Parmesan cheese one handful at a time until the sauce is completely smooth.
  4. Transfer the cooked pasta directly into the sauce. Add the remaining 2 tablespoons of cold butter and 1/2 cup of reserved pasta water. Toss vigorously with tongs over low heat until the sauce emulsifies and clings to the noodles. Garnish with fresh parsley and serve immediately.